ACCELERATION OF RAS"KEFALOTYRI" CHEESE RIPENING BY EMPLOYMENT OF CHEESE SLURRY | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 28, Issue 3, March 2003, Page 1841-1851 PDF (925.58 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2003.243996 | ||||
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| Author | ||||
| M. G. M. el-Sissi, | ||||
| Dairy Department, Faculty of Agriculture, AI-Azhar University, Nasr City Cairo | ||||
| Abstract | ||||
| Ras cheese was manufactured from standardized pasteurized buffaloes' milk. Slurry of fully ripened Ras cheese was added 10 cheese milk as well as cheese curd at different concenbations. Cheese samples were cured at 15!C and 85-90% relative humidity (RH) for 4 months, and analyzed 'or chemical, micr biological and organoleptic properties. Addition of cheese slurry to cheese curd tesulled in an increase of yield. moisture. Utratable acidity, soluble nitrogen, soluble nitrogen coefficient, total volatile fatty acids, formol ripening index, total viable count, proteolytic and lipolytic bacterial counts. Cheese samples containing slurry in cheese curd also aChieved the highest scores for organoleptic properties which were correlated with the amount of slurry added. However, addition of cheese sturry 10 cheese milk prior to renneting resulted in no enhancement of the cheese lipening. It [5 recommended to employ 3% cheese slurry to be added to cheese curd in order to accelerate the ripening of Ras cheese made from buffaloes' m~k. | ||||
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